MSG Free Baked Carrot Chips
Crunchy, golden, and kissed with warm spice, these baked carrot chips are the kind of snack that disappears fast. Thinly sliced carrots get tossed in melted coconut oil with turmeric and ginger, then slow-baked at a low temperature until they crisp up beautifully at the edges. The low-and-slow oven method is the real secret here — it draws out moisture gradually so you get a genuine chip texture rather than a sad, chewy round. Store-bought snack foods are notorious for hidden flavor enhancers, so making your own means you know exactly what's going in the bowl. Every ingredient here is clean and straightforward: just carrots, coconut oil, two warming spices, and a pinch of sea salt. The turmeric gives them a gorgeous deep-golden color and a subtly earthy depth that pairs perfectly with the natural sweetness of the carrot. Let them cool fully on the pan and they'll crisp up even more — if you can wait that long.
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Learn more →Ingredients
4 servings
- 1 lb carrots, peeled
- 1 ½ tbsp coconut oil, melted
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
Instructions
- 1
Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper.
- 2
Using a mandoline or a sharp knife, slice the carrots into rounds about 1/16-inch (1–2 mm) thick — thin enough to see light through but not so thin they tear.
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